Behind the Cuisines
22 & 23 October 2021 | 2:00-4:30 PM | via Zoom and Facebook
The relationship between France and the Philippines has been continuously flourishing since the 16th century. And the Philippines have always been welcoming of French companies, businesses and enterprises, and they have created an active and healthy relationship in terms of developing their political, diplomatic, sociocultural, and most especially economic field. However, having been in the pandemic for more than a year, French and Philippine businesses alike have suffered economically and this case is more true for the food and beverage industry.
This case in point, the French Chamber of Commerce and Industry in the Philippines aims to conduct Behind the Cuisines, a (2) two-day event that envisions to support both French food retailers and distributors, small food owners, and Filipino farmers and small businesses who equally suffered since the onset of the pandemic.
The event will be divided as follows:
Day 1 (October 22, 2021) - The Changing Phases of the Food and Beverage Industry: Defining the New Food Normal
Day 2 (October 23, 2021) - Live Cooking: A Fusion of French and Filipino Flavors ft. Erwan Heussaff
On the whole, the French Chamber of Commerce and Industry in the Philippines envision both days of the event to be complementary to one another by firstly, imparting vital information regarding the current situation of the F&B industry here in the Philippines, and secondly, by providing the audience with ways on how they, in their own homes, can support local businesses affected by the pandemic while showcasing a peek into the French cuisine.
This event is FREE for CCI Members and Non-members.- 15% of the total revenue for this event will be donated to our partner beneficiary: AGREA
Oct 22 & 23, 2021 (GMT+8)
Via Zoom Platform
Day 1 of Behind the Cuisines is a series of high online conversations from key individuals from the public and private sectors discussing the current state of the F&B industry in the Philippines, key insights and practices from leading companies, and prominent market trends. This day aims to cover rudimentary topics that build on to the greater understanding of a new and better normal.
Via Facebook Livestream
Day 2 of Behind the Cuisines is a cooking demonstration of delectable recipes with Erwan Heussaff that involves both Filipino and French cuisines and cultures, primarily aiming to help promote products from French and Filipino food businesses affected by the pandemic.
Cook alongside Erwan Heussaff at the comfort of your own homes!
The Food Baskets contain the same ingredients that Erwan will be using during his cooking demonstration. They have been thoughtfully curated with top of the line ingredients, both from French and Filipino food retailers, ensuring that the meals you'll be cooking along Erwan will taste as amazing.
The Food Basket is worth Php 3,500.00 only! You may pre-order upon registration by choosing the optional Food Basket Pass.
Each Food Basket contains:
1 - woven basket by local artisans from Pangasinan
1 - kitchen towel by local weavers from Ilocos
1 - 350g Argentinian Grass-fed Angus Steak - Cuadril from Chingolo Deli
1 - 750ml bottle Chantelauze Ardèche Blanc 2018 from Le Cellier French Wine Selections
1 - 500ml bottle of Goya Extra Virgin Olive Oil from The Tasteful Selections
1- 500g Organic Black Rice from AGREA
1 - 150g Malagos Fresh Chevre from The Bow Tie Duck Manila
1 - 150ml Quezon Province Pyur Honey from The Bow Tie Duck Manila
1 - 200ml Creme Cuisson from Elle & Vire (Savencia Fromage & Dairy)
1 - 227g Gourmet Butter from Elle & Vire (Savencia Fromage & Dairy)
1 - Gluten-free Chicken Broth from Sibol Market
Fresh Local Produce (celery, carrots, lemon, tomatoes, garlic, monggo, bay leaves, thyme,
parsley) from Sibol Market (https://sibolmarket.com/)
1 - Dijon Mustard
1 - 25g Whole Szechuan Peppercorns